Crispy Pan-Fried Chicken Milanese with Salad
Ingredients
- 2 chicken breasts
- 2 cups panko breadcrumbs (regular or gluten-free)
- 1 cup finely shredded parmesan
- 2 eggs
- 1 tablespoon Italian seasoning
- 2 teaspoons garlic powder
- 2 teaspoons salt (divided)
- 1 teaspoon black pepper
- 2 teaspoons chili flakes (optional)
Salad components
- Tomatoes
- Greens
- Buffalo mozzarella
- Olive oil
- Balsamic vinegar
Preparation
Pat the chicken dry, slice it in half lengthwise to butterfly, and pound until evenly thin.
Sprinkle both sides of the chicken with salt and pepper.
Whisk together the eggs, add 1/4 cup parmesan, and season with salt and pepper.
Whisk together the panko breadcrumbs, parmesan, and spices.
Dip the chicken into the egg wash and then into the panko mixture, pressing it firmly into the chicken.
Heat a large skillet with avocado oil until hot, then add the chicken and cook for 4-5 minutes per side until crispy.
Chop the greens, tomatoes, and cheese, then toss with a drizzle of olive oil and balsamic vinegar.
Tips
Adding parmesan to both the egg wash and breadcrumbs enhances flavor and crispiness.
This dish is quick to prepare and can be a healthy, family-friendly meal.
